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Fried scallops with curry foam

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Ingredients for 4 servings:

  • 4 scallops
  • 200 ml cream
  • 100 ml broth
  • 1 tsp curry powder
  • 2 tbsp butter
  • 1 pinch of chili salt
  • 1 tsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the curry foam, heat the broth, add the cream, curry powder, chili salt, and 1 tablespoon of butter, and blend with a hand blender until fluffy. Heat a pan to 2/3 temperature. Spread the rapeseed oil with a silicone brush and fry the scallops for 2.5 minutes without moving them in the pan. Remove the pan from the heat, turn the scallops over, and let them cook for another 1-2 minutes. Arrange the fried scallops in a bowl, for example, and briefly blend the curry foam again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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